PastryRevolution #37

The world of ice cream comes to PãstryRevolution. PãstryRevolution 37 presents an extensive monograph on the world of ice cream. It explains the essential concepts of ice cream and sorbet making and formulation. It also details all the preparations that can be made in a workshop and in the pastry section of a restaurant. All of this is illustrated with recipes from renowned chefs such as Jordi Roca, Ángel León, Martin Benn, and Fernando Sáenz. In addition, this edition of PãstryRevolution features four bakeries, with a strong presence from Mexico. YAPA Panadería Creativa (Guadalajara, Mexico) presents 10 baguettes made with different types of chili peppers. Similarly, Tony Valls pays homage to the country with his 'Mexican Bar,' which displays the colors of its flag. Cloudstreet Bakery, owned by Mexican baker Tonatiuh Cortés, is located in Barcelona and offers, among other treats, the popular 'Pan de Muerto' (Day of the Dead bread) and the 'Mexican chocolate concha'. La Mar Dolça is a café and tea room in Pollença, Mallorca, that prepares breads and pastries that can be enjoyed on-site. They offer three croissants (butter, cocoa and coffee, and green tea) and spectacular cinnamon rolls. Finally, in Barcelona's Gothic Quarter, we find the shops and bakery of Forns del Pi. Their classic loaves are complemented by an original 'Pan de Patata' (potato bread) and their selection of churros.

ALL ABOUT ICE CREAM

- History

- Ice cream consumption in figures

- What exactly is ice cream?

- Basic ingredients of an ice cream

- Ice cream making stages

- Types of ice cream

- Formulation

- Defects in the ice cream

FROZEN CREATIONS

- Orange chromatism. Jordi Roca. El Celler de Can Roca

- Red Chromaticism. Jordi Roca. El Celler de Can Roca

Persimmon, coconut, umeboshi, and koshihikari rice ice cream with yuzu. Martin Benn. Melbourne (Australia)

- Tarragon and green tea chiffon cake ice cream. Martin Benn. Melbourne (Australia)

- Mar. Ángel León. Aponiente

- Mauritius. Carles Mampel. MMAPE

- Red card. Yann Duytsche. Dolç

- Mont-Blanc Club. Frédéric Bau (Valrhona Ambassador)

- Mont-Blanc ice cream. Pierre Herme. Pierre Hermé Paris. France

- Plenitude ice cream. Pierre Hermé. Pierre Hermé Paris. France

- Satine sorbet. Pierre Herme. Pierre Hermé Paris. France

- Yogurt with cucumber in syrup. Fernando Sáenz. DellaSera Ice Cream Shop

- Ice cream cake 1902. Fernando Sáenz. DellaSera Ice Cream Parlor

Blue cheese milk with mandarin. Fernando Sáenz. dellaSera Ice Cream Shop